BROWNIES WITH A SURPRISE
Steps:
- Preheat oven to 350 degrees. Melt butter and chocolate together in a metal bowl over simmering water. Remove from over water and set aside. In a large bowl, whisk together sugar, eggs and vanilla. Whisk only to blend. Add chocolate mixture and whisk gently. Add flour and salt and use the whisk to stir in until blended. Grease a 12 by 12-inch square pan, and line the bottom with parchment. Pour a scant half of the brownie batter into pan and spread smooth. Place the 16 peanut butter cups upside-down onto the batter, spacing them evenly in 4 rows of 4 (the brownies will be cut into 16 squares, with a peanut butter cup in the center of each.) Push the cups down into the batter slightly. Top with the remaining batter and gently spread smooth. Bake 30 minutes. Center will still be soft. Remove from oven and let cool in pan on wire rack. Cool completely before cutting, or for best cutting results, chill several hours or overnight in refrigerator. Cut into 16 (3-inch) squares.
CHOCO-BERRY WAFFLE SUNDAE SURPRISE
Steps:
- Put frozen strawberries in a microwave-safe bowl, and microwave until thawed, about 25 seconds. Do not drain excess liquid. Set aside.
- Pour 1 1/2 tablespoons of chocolate syrup into the waffle bowl, tilting the bowl from side to side so the syrup coats as much of the inside as possible (sides too!). Freeze for 30 minutes, or until syrup has solidified.
- To the bowl of strawberries, add preserves and mash with a fork, until you have a chunky strawberry sauce.
- Remove waffle bowl from the freezer and place in a dish. Scoop ice cream into the waffle bowl. Top with strawberry sauce and 1/2 tablespoon of chocolate syrup, and then finish it all off with raspberries and whipped topping. Enjoy!
Nutrition Facts : Calories 233, Fat 1.5 grams, Sodium 153 milligrams, Carbohydrate 53 grams, Fiber 5 grams, Protein 4.5 grams, Sugar 29 grams
ALIEN COOKIE SURPRISE
Steps:
- For the vanilla sugar cookies: In a stand mixer fitted with the paddle attachment, beat together the butter and granulated sugar until light, fluffy and blended. Add the egg and vanilla extract and mix until combined. Adjust the mixer to low speed; mix in the flour, 1 cup at a time, until well incorporated, and then the salt. Remove the dough from the mixer, wrap in plastic wrap and refrigerate for 2 hours.
- Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator and roll out 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin. Line a baking sheet with parchment paper and set aside. Use an oval cookie cutter to cut out 24 cookies, placing 12 of the cookies on the prepared baking sheet. Top each of the cookies on the baking sheet with 1/2 teaspoon of the chocolate chips, then top each with a second oval-shaped piece of cookie dough, pressing the edges to seal. Bake until the cookies are beginning to brown around the edges, 8 to 12 minutes. Let cool to room temperature.
- For the cinnamon-cream cheese-bourbon jelly: Meanwhile, place the gelatin powder in a small bowl and stir in the water until the gelatin is dissolved. Let sit for 5 minutes, then add the bourbon and mix until combined.
- Place the milk in a small saucepan over medium heat and bring to a boil. Remove from the heat and add the sugar, cinnamon and vanilla. Mix well with a hand-held blender.
- Add the cream cheese and mix until the mixture has a nice and creamy consistency. Add the gelatin mixture and mix until well combined.
- Pour into an 8-inch square pan and refrigerate until the jelly is set and completely firm to the touch, about 1 hour. With the oval cutter, cut out 12 pieces of the jelly and place on top of the sugar cookies.
- For the rosemary bonbons: Fill a pastry bag with the melted dark chocolate disc. Pipe the chocolate into the shell chocolate mold; tap the mold to remove any air bubbles. Flip the mold over, tap out any excess chocolate, and then scrape the top of the mold to remove any excess chocolate. Refrigerate the mold until the chocolate is hard, about 20 minutes.
- Meanwhile, place the granulated sugar and glucose syrup in a medium saucepan over medium heat. Cook until the sugar dissolves and turns into a light caramel. Add the heavy cream and rosemary and cook until the caramel comes to a boil; remove from the heat and let the mixture cool. Strain the caramel through a fine-mesh sieve, add the melted milk chocolate and butter, and blend with a hand-held blender. Spoon the caramel mixture into a pastry bag and fill the remainder of the cavities on the chocolate mold. Place the mold in the refrigerator for 20 minutes, then top off with another layer of dark chocolate. Let sit at room temperature for about 15 minutes, then release the chocolates from the mold.
- For the royal icing: Mix together the meringue powder and water in a bowl. Add the confectioners' sugar and mix until fluffy, about 3 minutes. Adjust the consistency with more water as needed. Divide the icing between 2 bowls. Add the green food coloring to 1 bowl and the black to the other; mix well. Fill 2 pastry bags with the icings.
- Decorate the bonbons with alien expressions and use the icing to adhere one bonbon to the top of each cookie. Let set before serving, 15 minutes.
WHITE CHILI SURPRISE
Flavorful and tasty, this is not your typical red chili.
Provided by Food Network
Categories main-dish
Number Of Ingredients 16
Steps:
- If using dry beans, pick over the beans and rinse them. Cover beans with water by at least 3 inches and soak the beans for 24 hours. Change the water 1 time about 12 hours after the soaking process starts.
- Remove fat and tendons from the chicken and place the chicken breast in a container that can be covered. Zest 1 of the limes and sprinkle the lime zest over the chicken breast. Using a lemon reamer, juice all 3 limes and pour the juice over the chicken breast. Pour the tequila over the chicken and add 1 teaspoon cumin and 1 teaspoon cayenne pepper. Sprinkle red pepper flakes over the chicken and marinate for 3 hours.
- Heat olive oil in stock pot and add onion and saute for about 10 minutes until translucent. Add the garlic, green chilis, cumin, cayene pepper, and cloves and saute for 10 minutes.
- Add beans and chicken stock and bring to a boil. Reduce the heat and simmer until the beans are tender, about 2 hours. (If using canned beans, complete step 5 below and then add the cooked chicken and reduce simmering time.)
- Heat grill after the chili has simmered for about 2 hours. Grill the chicken breast for 5 minutes and pour remaining marinade over the chicken breast on the grill. Turn the chicken breast and grill the second side for 4 minutes. Remove the chicken breast from the grill and cut into small cubes.
- Add the cubed chicken and 1 cup of cheese to the chili and stir until the cheese melts.
- Ladle into bowls and serve with remaining cheese, chopped green onions, and sour cream. Salt to taste.
LE POUSSIN EN SURPRISE
Steps:
- Combine marjoram, rosemary, 1 teaspoon thyme and basil with salad oil in small pot. Simmer over low heat for 10 minutes. Strain through fine sieve and discard herbs. Drown bird in oil and add wine. Marinate for 3 hours, refrigerated
- Meanwhile, fry pork fat in heavy saucepan until mostly rendered. Remove and discard crisp fatty pieces. Add onion and shallot. Lower heat and add remaining thyme and bay leaf. Add chicken livers and cook until browned. Remove bay leaf and pass liver mixture through a meat grinder or sieve.
- After bird has marinated, preheat oven to 350 degrees F. Dry bird thoroughly inside and out with paper towels and place sieved 'pate' into rear cavity. Remold bird to its natural shape and secure both ends with poultry pins, then truss. Season bird with salt and white pepper, coat with clarified butter, and roast at 350 degrees F. for 45 to 60 minutes, until nicely browned and tender. Remove from the oven.
- Turn up oven to 450 degrees F. Cut 1 (20 by 18-inch) sheet of parchment paper in a heart shape. Grease well with clarified butter or oil. Place cooked chicken on one side of the heart, remove string and pins and enclose it in paper, pleating edges together to secure (use staples, if you have to!). Heat a little oil in large skillet and add parchment package. The air inside will expand, forcing the package to 'blow up'. When fully expanded, grease the outer surface and place in oven until lightly browned and remove immediately. To serve, open bag and cut bird in two.
SISSY BIGGERS TURKEY LEFTOVERS SURPRISE
Provided by Food Network
Yield 8 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F. In a buttered, 4 quart Pyrex souffle dish layer 2 cups turkey stuffing, making sure to pack it down and leaving a well in the center. Fill the well with cranberry sauce. Layer the turkey, onions, and remaining stuffing evenly, leaving few gaps. Pipe rosettes of alternating mashed potatoes that cover the top. Bake, uncovered, for approximately 1/2 hour or until the top is crusted and brown and the filling is warmed through. Serve hot.
SWEET ONIONS AND GRITS SURPRISE
Provided by Food Network
Categories appetizer
Time 1h40m
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a large saucepan on stovetop, bring water to a boil and stir in grits. Cook grits for 5 minutes and remove from heat. Stir in cream.
- Saute the onion and garlic in olive oil until onions are tender, then add shrimp. Cook until the shrimp are pink. Pour chicken stock into mixture. Stir and simmer on low heat for 15 minutes. Garnish with Vidalia spring onions.
- Pour grits onto a serving dish and top with shrimp mixture.
More about "auntie karens fireman surprise recipes"
AUNTIE KAREN'S "MA LAI GO" CHINESE SPONGE CAKE - NUT FREE WOK
Web Sep 12, 2016 It’s one of my mom’s favorite desserts and one of our family friends, Auntie Karen gave me her recipe years ago (thank you!!). It makes me so happy to see my …
From nutfreewok.com
From nutfreewok.com
BRIOCHE EN SURPRISE RECIPE | FOOD NETWORK
Web Le Poussin en Surprise Recipe; Chocolate Chip Ball Surprise Recipe; Chris' Cranberry Surprise Recipe; Alien Cookie Surprise Recipe; Brownies with a Surprise Recipe; …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
TRADISHIONAL: AUNTIE KAREN’S FIREMAN SURPRISE | LAYERS UPON LAYERS …
Web 33 tusind views, 157 likes, 26 loves, 3 comments, 19 shares, Facebook Watch Videos from Food Network: Layers upon layers of penne pasta, homemade tomato sauce, gooey …
From da-dk.facebook.com
From da-dk.facebook.com
TRADISHIONAL: AUNTIE KAREN’S FIREMAN SURPRISE | LAYERS UPON LAYERS …
Web 33 K views, 157 likes, 26 loves, 3 comments, 19 shares, Facebook Watch Videos from Food Network: Layers upon layers of penne pasta, homemade tomato sauce, gooey …
From ro-ro.facebook.com
From ro-ro.facebook.com
AUNTIE KAREN’S FIREMAN SURPRISE | PUNCHFORK
AUNTIE KAREN’S FIREMAN SURPRISE RECIPE - EASY RECIPES
Web Auntie Karen’s Fireman Surprise Recipe. The first Auntie Anne’s pretzel store opened in 1988 in the heart of pretzel country—a Pennsylvanian Amish farmers’ market. Over 500 …
From recipegoulash.cc
From recipegoulash.cc
AUNTIE'S FIREMAN'S SURPRISE | FOOD NETWORK
Web Sausage and Peppers Sheet Pan Dinner. Trending Recipes. Roasted Baby Potatoes with Rosemary
From foodnetwork.cel29.sni.foodnetwork.com
From foodnetwork.cel29.sni.foodnetwork.com
TRADISHIONAL: AUNTIE KAREN’S FIREMAN SURPRISE | LAYERS …
Web 33K views, 157 likes, 26 loves, 3 comments, 19 shares, Facebook Watch Videos from Food Network: Layers upon layers of penne pasta, homemade tomato sauce, gooey …
From en-gb.facebook.com
From en-gb.facebook.com
TRADISHIONAL: AUNTIE KAREN’S FIREMAN SURPRISE | LAYERS …
Web Jan 18, 2022 33K views, 159 likes, 26 loves, 4 comments, 19 shares, Facebook Watch Videos from Food Network: Layers upon layers of penne pasta, homemade tomato …
From facebook.com
From facebook.com
DELILAH'S CHOCOLATE SURPRISE RECIPE | FOOD NETWORK KITCHEN | FOOD …
Web 1 Review Level: Easy Total: 1 hr 10 min Prep: 20 min Inactive: 20 min Cook: 30 min Yield: 8 servings Nutrition Info Save Recipe Ingredients Deselect All 2 ounces (2 squares) …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
TRADISHIONAL | FOOD NETWORK
Web 10:47 Get the Recipe Leslie Antonoff gets help in the kitchen as she whips up a batch of cornbread and chili with turkey and chorizo. First Up 10:47 Chili and Cornbread 09:48 …
From foodnetwork.com
From foodnetwork.com
TRADISHIONAL: AUNTIE KAREN’S FIREMAN SURPRISE | LAYERS UPON LAYERS …
Web 33 mil views, 157 likes, 26 loves, 3 comments, 19 shares, Facebook Watch Videos from Food Network: Layers upon layers of penne pasta, homemade tomato sauce, gooey …
From es-la.facebook.com
From es-la.facebook.com
AUNTIE'S FIREMAN'S SURPRISE | FOOD NETWORK
Web Jan 5, 2022 Recipe of the Day. Fattoush. Trending Recipes. The Eggbert's Sunriser. Chocolate Mayonnaise Cake. Garden Pasta With Bocconcini ...
From foodnetwork.com
From foodnetwork.com
CHOCO-BERRY WAFFLE SUNDAE SURPRISE RECIPE | FOOD NETWORK
Web 1 standard-sized waffle cone bowl with about 50 calories 1/2 tablespoon low-sugar strawberry preserves 1/2 cup fat-free chocolate ice cream 1/4 cup raspberries 2 …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
AUNTIE KAREN’S FIREMAN SURPRISE RECIPE | FOOD NETWORK
Web 1 yellow onion, finely chopped 5 garlic cloves, finely chopped One 28-ounce can tomato sauce One 28-ounce can crushed tomatoes Freshly ground black pepper 2 tablespoons …
From foodnetwork.cel30.sni.foodnetwork.com
From foodnetwork.cel30.sni.foodnetwork.com
You'll also love